Dad’s Creamy & Cheesy Au Gratin Potatoes
A delectable dish featuring layers of thinly sliced Yukon gold potatoes, creamy cheese sauce, and a golden topping, perfect for family gatherings.
Equipment
- oven
- baking dish
Ingredients
Potatoes and Onions
- 3 pounds Yukon gold potatoes thinly sliced into ⅛th inch rounds
- 0.5 white or yellow onion cut into slices
Sauce
- 2 tablespoons salted butter
- 0.25 cups all purpose flour or gluten free 1:1 flour
- 1.5 cups unsweetened almond milk or regular, skim or whole milk
- 8 ounces sharp cheddar cheese shredded
- 0.5 teaspoons garlic powder
- 0.75 teaspoons salt plus more to taste
- Freshly ground black pepper
Toppings
- 0.5 cups gruyere cheese or more sharp cheddar
- 0.25 cups grated parmesan
Garnish
- Fresh chopped parsley
Instructions
Preparation
- Preheat the oven to 375 degrees F. Spray a 2 quart square baking dish with nonstick cooking spray or grease with butter or oil.
- Place sliced potatoes in three tight slanted rows. Add onion slices in between the rows and on top of the potatoes.
Sauce Preparation
- Add 2 tablespoons of butter to a medium heat. Once melted, whisk in flour and slowly add milk, alternating and whisking away lumps.
- Bring the mixture to a simmer and stir in shredded cheddar cheese, garlic powder, salt, and pepper to taste.
Baking
- Pour the sauce evenly over the potatoes and onions.
- Cover with foil and bake for 45 minutes.
- Remove foil, sprinkle gruyere and parmesan on top, and bake for an additional 30-45 minutes until golden brown.
- Garnish with fresh chopped parsley before serving.
Notes
Optional to add 8 ounces of cooked bacon for extra flavor. Can make ahead and store in the fridge for up to three days.
Nutrition
Serving: 1servingCalories: 256kcalCarbohydrates: 24gProtein: 13.2gFat: 12.6gSaturated Fat: 7.3gFiber: 3.5gSugar: 1.6g
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